Olive Garden Parmesan Crusted Chicken
CDKitchen https://www.cdkitchen.com
Serves/Makes: 2 | Ready In: 30-60 minutes
Ingredients:
2 cups dry bowtie pasta
1 cup plain bread crumbs
2 tablespoons all purpose flour
1/4 cup finely shredded Parmesan cheese
1 cup milk
6 chicken tenders, 1/2-inch thick
vegetable oil for frying
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup dry white wine
1/4 cup water
2 tablespoons all purpose flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon minced fresh basil leaves
3/4 cup finely grated mild Asiago cheese
***Garnish***
4 broccoli florets (lightly steamed)
2 white mushrooms (sliced and lightly sauteed)
1/4 teaspoon crushed red pepper flakes
additional Parmesan cheese
Directions:
Cook the pasta as directed on the package. Drain and set aside.
Combine the breadcrumbs, flour, and Parmesan in a shallow dish. Place the milk in another shallow dish.
Dip the chicken tenders first in the breadcrumb mixture then in the milk, letting any excess liquid drip off. Dip the chicken again in the breadcrumbs and set aside on a piece of waxed paper.
Heat a layer of oil in a skillet over medium heat. Add the chicken and cook, turning as needed, until golden brown on all sides. Remove the chicken to a plate and keep warm.
Combine the butter and olive oil in a saucepan over medium heat. Whisk in the flour until smooth. While stirring, add the garlic, water, and salt. Mix well then stir in the wine, half and half, and sour cream. Mix until smooth. Add the Asiago cheese and stir until melted.
Remove the pan from the heat and stir in the basil.
To serve, place 2 cups of the warm pasta in an individual serving bowl and top with the broccoli and mushrooms. Spoon 1/2 cup of the pasta sauce over the top. Sprinkle with crushed red pepper flakes and additional Parmesan cheese, if desired. Serve immediately.
Recipe Location: https://www.cdkitchen.com/recipes/recs/524/Olive_Garden_Parmesan_Crusted_Chicken31045.shtml
Recipe ID: 1643
Nutrition:
per serving: 1568 calories, 74g fat, 144g carbohydrates, 71g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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